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A Modernist View of Plated Desserts (Grand Finales)
by Tish Boyle, Timothy Moriarty
Product Group: Book
Publisher: Wiley (1997-10-24)
ISBN: 0471292516
EAN: 9780471292517
Dewey Decimal #: 641
Hardcover: 288 pages
SKU: 111808000136
Condition: New
Comments: 0471292516 New, never read, may have minor wear on cover.
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Editorial Reviews
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Product Description
"Modernism is simply the result of the extremely progressive evolution of the American pastry industry. With the use of all ethnic influences, creative flavor combinations enhanced by incredibly visual designs is truly the global trend-setter for the millennium." Norman Love Corporate Pastry Chef, Ritz-Carlton Hotel Company Milk Chocolate-Ginger Mousse with Liquid Chocolate Center Norman Love Corporate Pastry Chef, Ritz-Carlton Hotel Company, Naples, Florida. Mont Blanc Michael Hu Executive Pastry Chef, Waldorf-Astoria Hotel, New York Midnight Macadamia Torte Kim O'Flaherty Pastry Cook, Essex House Hotel, New York. Chocolate and Pear Mousse Ensemble Eric Perez Executive Pastry Chef, Ritz-Carlton Tyson's Corners, Virginia. Chocolate Croissant Bread Pudding with Specky Vanilla Ice Cream and Caramel Marshall Rosenthal Executive Pastry Chef, Trump Taj Mahal Hotel and Casino, Atlantic City, New Jersey Butter Pecan Custard Cake Wayne Brachman Executive Pastry Chef, Mesa Grill and Bolo, both in New York.
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Customer Reviews
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Master create a master piece
Rating  (5)
Date: 2007-08-23
A master piece by craftsmen with unique skill and brillances of creativity. Very detailed, and the recipes work. Photography is fantastic.
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Easy to follow directions
Rating (5)
Date: 2007-03-25
This book is great for aspiring pastry chefs. I do think some knowledge of high end desserts is necessary if a person would like to make any of the dishes in the book. The pictures are beautiful and the instructions are clear and easy to follow. I know the other books by these authors have gotten good reviews as well.
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Just what I wanted
Rating (5)
Date: 2007-03-25
0 out of 1 customers found this reveiw helpful
Beautiful photos -- useful for my son who recently completed Le Cordon Bleu Culinary School.
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A Must for Your Cookbook Library
Rating (5)
Date: 1999-07-07
10 out of 17 customers found this reveiw helpful
My positive views about 'Grand Finales' may be considered suspect (I'm the husband of co-author Tish Boyle), but those of journalists and cooking professionals merit serious attention. It's undeniable that 'Grand Finales' is unique among cookbooks: it's the first "to examine the predominant schools of pastry design," with pictures that "are worth a thousand design-concept theories," according to TIME OUT, New York City's premier publication devoted to the cutting edge. TIME OUT concludes that 'Grand Finales' "does a superb job of documenting the high-design phenomenon in making pastries." BEARD HOUSE Magazine observes that 'Grand Finales' has "assembled an impressive collection of recipes from the country's best pastry chefs...for this handsome volume about upscale restaurant desserts." The WASHINGTON POST praises the book's "75 fabulous creations," adding a mock-serious qualification that "some are downright silly, goofy, splendid in a crazed sort of way." Among cooking professionals, 'Grand Finales' also earned exceptional acclaim when it was selected as a finalist among 420 entries in the 1998 Julia Childs Cookbook Awards. This striking book is a must for the library of anyone with an interest in modern desserts.
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An excellent book for creativity in pastry arts
Rating (5)
Date: 1999-05-23
11 out of 13 customers found this reveiw helpful
Many renowned Pastry Chefs share insights in creating and mastering their techniques. Although I am not a pastry chef, I do create desserts, and I was thrilled to not only see pictures and practically step by step procedures, but to also learn more about pricing and creativity when designing a pastry masterpiece..
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